Wednesday, September 28, 2016 SHARED/SMALL PLATES/SOUP Oyster sliders; crispy fried gulf oysters, candied bacon, buttermilk chive biscuits, spinach, brown butter hollandaise, chives 15 Japanese Hamachi sashimi tostadas, roasted jalapeno avocado pico de gallo, ponzu, ginger slaw, aji amarillo yuzu vinaigrette 17 Roasted bone marrow, beef tenderloin tartare, Dijon mustard, shallots, capers, Italian parsley, micro salad, toasted baguette crisps, sea salt 16 Brown sugar cured soy glazed Kurabuta pork belly, kimchee, bread & butter pickles, scallions, cilantro, spicy mayo, toasted sesame ginger slaw, soy glazed cashews (contains shellfish) 15 East coast oysters on the half shell (1/2 doz.) cucumber mignonette, cocktail sauce, housemade crackers 23 Crispy veal sweetbreads, honshimeji mushrooms, sweet corn puree, charred pearl onion, lemon butter sauce 18 Chicken liver pate, toasted brioche, raspberry apple ginger compote, balsamic syrup 11 Lobster consommé, lobster, petit peas, carrot, pearl onion, chive, chervil 12 S A L A D S 0 Arugula, raddichio, Marcona almonds, dried figs, goat cheese, pecorino romano, sherry honey garlic vinaigrette 12 Heirloom tomatoes, sundried tomato herb burrata, cherry tomatoes, heirloom tomato vinaigrette, arugula , frisee, port balsamic reduction 14 Iceberg lettuce wedge, candied bacon, Roma tomatoes, celery, ReginaBlu cheese, roasted shallot vinaigrette, creamy bleu cheese dressing, buttermilk onion rings, herbs 13 Salad of red quinoa, peach, plum, dry apricots, cashews, arugula, mint, basil, champagne apricot vinaigrette 12 Bibb lettuce, heirloom cherry tomatoes, English cucumber, avocado, red onion crispy prosciutto di Parma, roasted jalapeno ranch dressing 13 VEGETARIAN ENCHILADA Masa crepe of roasted butternut squash, crimini mushrooms, cilantro. zucchini, bell peppers, poblano, eggplant, pepperjack & goat cheese, avocado, sun dried tomato farro, beluga lentils, tomatillo chipotle sauce 25 SNAPPER/SHRIMP RISOTTO Pan roasted snapper, shrimp & cilantro risotto, tomatillos, jalapenos, saffron beurre blanc, Calabrian chili pepper oil, crispy lollipop kale 39 GEORGE’S BANK SEA SCALLOPS Seared sea scallops, pepperjack-white cheddar Anson Mills grits, sautéed spinach, avocado mousse, cilantro lime jalapeno beurre blanc 31 MAINE LOBSTER Butter poached lobster, fried green tomatoes, campfire bacon, maque choux, asparagus, béarnaise, tomato vinaigrette 43 WHOLE MEDITERRANEAN BRANZINO Grilled & roasted whole Greek branzino, grilled artichokes, squash, zucchini, white bean puree, evoo, lemon 34 “PORK & BEANS” Grilled & braised heirloom pork shank, Italian corona beans, applewood smoked bacon, grilled broccolini 29 LOCKHART QUAIL Roasted quail ( 2 pcs.) stuffed with spicy Cajun dirty rice, caramelized onion & apple compote, turnip puree, braised greens, roasted vegetables, apple cider black pepper sauce 34 DUCK/FOIE GRAS Grilled Szechuan peppercorn & five spice crusted duck breast, seared grade “A” foie gras, fennel, grapefruit, orange, frisee, sugar snap peas, broccolini, whipped parsnip, orange gastrique 35 BEEF TENDERLOIN Grilled beef tenderloin, potato gratin, grilled asparagus, béarnaise, roasted cipollini onion, Tony’s balsamic steak sauce 45 AUSTRALIAN RACK OF LAMB Grilled Australian rack of lamb, roasted garlic mashed potatoes, pan roasted vegetables, sun-dried tomato whole grain mustard sauce 43 *consumption of raw or undercooked meats, poultry, seafood or eggs may increase risk of foodborne illness $2.00 split charge on any split plate, $25.00 corkage service, 18% gratuity will be added to parties of 6 and more Rude behavior will not be tolerated Mark Bliss, Chef/Proprietor Tony Hernandez Dorian Mills Daria Kossowska Chef de Cuisine Assistant General Manager Manager/Maitre d’Hotel .